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207 results — page 1 of 18
Meet the researcher: Bryan Kariuki Mundia
Wine fermentation is a complex microbial process, with different yeast species interacting with one another throughout fermentation. But what happens when one species is removed from the community?
By Adéle Changuion · 3 min read
Researchers put a price tag on alcohol use
Alcohol use disorders are associated with high social welfare and health care costs – but what causes them? A new Finnish study looks at the magnitude and reaso
By Anton Pretorius · 3 min read
Meet the researcher: Getting ahead of the fungus
What happens in a vineyard long before powdery mildew becomes visible? Dr Minette Havenga is studying how fungal pathogens survive, spread and respond to fungicides. We talk research, resistance and why, if she weren’t a scientist, she might be investigating something entirely different.
By Adéle Changuion · 4 min read
Ring nematode in grapevine - a major problem for producers and researchers
The ring nematode is a plant-parasitic nematode that is associated with grapevine, with it being regarded as being the most difficult nematode to control.
By Antoinette Malan and Sheila Storey · 6 min read
Towards a circular economy in winemaking - re-utilisation of yeast lees
Researchers explored the feasibility of using processed yeast lees generated during alcoholic fermentation as a nutrient supplement in subsequent fermentations.
By Karien O'Kennedy · 5 min read
Q&A with Jose Luis Aleixandre-Tudo
Jose Luis Aleixandre-Tudo is an Associate Professor in the Department of Food Technology at the Universitat Politècnica de València, Spain, and an Extraordinary Senior Lecturer in the Department of Viticulture and Oenology at Stellenbosch University, South Africa.
By SA Wine Industry · 3 min read
Grape pomace could give beef cattle feedlots an economic edge
Dr Tawanda Tayengwa in the laboratory at Stellenbosch University, busy with chemical studies on meat samples.
By Anton Pretorius · 5 min read
Measuring pesticide impacts
A recent study found that nine pesticides frequently used in viticulture may exceed regulatory thresholds and these chemicals may persist in the atmosphere far longer than previously thought.
By SA Wine Industry · 6 min read
Q&A with Matija Lesković (PhD)
Originally from Croatia, Matija Lesković (PhD) is an Oenologist who completed his doctorate at Stellenbosch University in 2024 with his thesis, “Varietal thiols and ‘reductive’ compounds in white wine.”
By SA Wine Industry · 6 min read
An unplanned path
Bradwin Lester’s (29) journey from Upington to the frontlines of viticulture shows what happens when curiosity meets commitment.
By Wanda Augustyn · 4 min read
Q&A with Lilitha Mwasi Njobe
Lilitha Mwasi Njobe is a PhD candidate in the School of Agriculture, Food and Wine at the University of Adelaide. Her research investigates the role of extracellular vesicles in the transfer of herbicide resistance in Lolium rigidum, one of the world's most problematic agricultural weeds
By SA Wine Industry · 8 min read
Q&A with John-Murray Visser
John-Murray Visser is a PhD candidate in the Department of Soil Science at Stellenbosch University, where he also works as a senior research assistant.
By SA Wine Industry · 3 min read
